Baked eggs with goat's cheese on ciabatta recipe
A quick breakfast dish with eggs and goat's cheese served atop ciabatta slices, with a scattering of walnut pieces.
Ingredients
- 8 eggs
- 15 g flat leaf parsley
- 5 g mint leaves
- 0.5 clove garlic
- 6 tbsp olive oil
- 8 slices ciabatta
- 100 g goat's cheese
- 100 ml double cream
- 25 g walnut pieces
- 8 eggs
- 0.5 oz flat leaf parsley
- 0.2 oz mint leaves
- 0.5 clove garlic
- 6 tbsp olive oil
- 8 slices ciabatta
- 3.5 oz goat's cheese
- 3.5 fl oz double cream
- 0.9 oz walnut pieces
- 8 eggs
- 0.5 oz flat leaf parsley
- 0.2 oz mint leaves
- 0.5 clove garlic
- 6 tbsp olive oil
- 8 slices ciabatta
- 3.5 oz goat's cheese
- 0.4 cup double cream
- 0.9 oz walnut pieces
Details
- Cuisine: Italian
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180C/ 160C fan /gas mark 4.
- Place two slices of ciabatta on the bottom of each dish. Crack two eggs on top then scatter over the goat’s cheese. Drizzle over the double cream and season with black pepper.
- Place in the oven and bake for 12-16 minutes.
- While the eggs are baking place the herbs and garlic in a blender, adding the olive oil until you have a smooth paste. Season with salt and pepper.
- When the egg whites are cooked, and the yolks are still runny, remove the dishes from the oven, drizzle over the parsley sauce and scatter with walnut pieces, then serve.
Gee Charman has devised this recipe for www.eggrecipes.co.uk
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